His family runs a restaurant in Seattle and ox tail is a premium item there.

Not really a restaurant, but a salumeria...... in fact, it's called "Salumi". And it had a higher Zagat rating than Mario's NYC flagship Babbo. His dad was a longtime engineer with Boeing and when he retired he thought it'd be cool to open a sausage shop........

I use a food processor for my pizza dough, and some hand kneading. Good stuff.

Here's my recipe:

3 cups of flour (I usually use a combo of whole wheat and white wheat, no more than 50/50)Packet of instant yeast2 tsp. kosher or coarse salt2 T. Olive oil1 to 1 1/2 cups of water

Put all the ingredients in the processor, except for the water, which you add through the feed tube. Add water slowly until dough begins to pick up off the sides of the processor, mix for only 3 minutes. Remove, and knead by hand into a smooth ball. Place in an oiled bowl, cover with plastic wrap or towel, and let rise in a warm place for 1-2 hours until it doubles in size. Divide, as needed (we usually get two 14" pizzas with it) and cover with a towel for 20 minutes until the dough bubbles a little bit. Form into pizza, stromboli, calzone etc. I usually dust with corn meal, but that's up to you (and your teeth ).

I have kids that like traditional pizza, so I use a tomato sauce that is easy and cheap:

I know it's a fairly popular method, but I'd be worried about the mixer blade cutting the gluten strands into tiny fragments and not coming together properly. Also, dough is very thick and wet and can put a ton of strain on the processor's motor... and I've already killed one food processor.

I only use my stand mixer to knead pizza dough. Then again, I also use a dough recipe that includes an overnight stay in the refrigerator. I’ve also made sourdough pizza dough with an overnight refrigerator stay. Sourdough pizza crust is some tasty stuff.